杏仁酸酒 / Amaretto Sour¶
难度 Difficulty: ★★☆☆☆
技法 Technique: 摇和法 Shake
背景 History¶
杏仁酸酒曾长期被认为是一杯"不入流"的甜腻鸡尾酒，在酒吧界地位尴尬。这一切在 2012 年发生了改变——波特兰知名调酒师 Jeffrey Morgenthaler 发布了他的"终极杏仁酸酒"（Best Amaretto Sour）配方，加入少量高度波本（Cask-Proof Bourbon）和蛋白，让这杯酒完成了从"入门甜酒"到"经典酸酒"的华丽转身。波本带来了结构感和深度，蛋白提供了丝滑质感，而杏仁利口酒本身的甜美核果风味则成为了令人愉悦的核心。这个版本是目前酒吧行业公认的标准。
The Amaretto Sour spent years as a maligned, overly sweet bar staple — until 2012, when Portland bartender Jeffrey Morgenthaler published his "Best Amaretto Sour" recipe. By adding a measure of cask-proof bourbon and egg white, he transformed the drink from a sugary afterthought into a legitimate craft cocktail. The bourbon provides structure and depth, the egg white adds silky texture, and the amaretto's natural almond-stone-fruit sweetness becomes a virtue rather than a flaw. This version is now the widely accepted standard.
配料 Ingredients¶
| 原料 Ingredient | 用量 Amount | 盎司 oz |
|---|---|---|
| 杏仁利口酒 Amaretto (e.g. Disaronno) | 45 ml | 1½ oz |
| 高度波本 Bourbon (cask-proof preferred) | 15 ml | ½ oz |
| 鲜榨柠檬汁 Fresh lemon juice | 30 ml | 1 oz |
| 简易糖浆 Simple syrup (1:1) | 15 ml | ½ oz |
| 蛋白 Egg white (可选 optional) | 1 个 1 egg | — |
注： Jeffrey Morgenthaler 的原版配方使用高度波本（如 Wild Turkey 101 或其他 Cask Strength 波本），因为少量高度酒精能有效平衡杏仁利口酒的甜度。若使用普通 40% ABV 波本，可适当增加用量至 22 ml。
Note: Morgenthaler's original recipe specifies cask-proof bourbon (such as Wild Turkey 101 or similar overproof bourbon) because a small amount of high-proof spirit effectively balances the sweetness of the amaretto. If using standard 40% ABV bourbon, consider increasing to 22 ml.
步骤 Instructions¶
中文步骤¶
- 如果使用蛋白，先将所有材料加入摇壶，不加冰进行干摇（Dry Shake）约 15 秒，使蛋白充分乳化起泡。
- 加入冰块，大力摇和 10–15 秒，直到摇壶外壁结霜。
- 使用 Hawthorne 滤网过滤，倒入装有新鲜冰块的古典杯中。
- 用鸡尾酒樱桃和柠檬轮片装饰。
English Steps¶
- If using egg white, add all ingredients to the shaker without ice and dry shake vigorously for about 15 seconds to emulsify the egg white.
- Add ice and shake hard for 10–15 seconds until the shaker is frosty.
- Strain through a Hawthorne strainer into a rocks glass filled with fresh ice.
- Garnish with a cocktail cherry and a lemon wheel.
杯型 Glassware¶
古典杯（加冰饮用）
Rocks glass (served on the rocks)
装饰 Garnish¶
鸡尾酒樱桃 + 柠檬轮片
Cocktail cherry + lemon wheel
小贴士 Pro Tips¶
- 波本是灵魂。 不加波本的杏仁酸酒就是一杯甜饮料。波本带来的烈酒骨架（structure）让这杯酒有了深度和复杂度。不要省略它。 Bourbon is essential. Without it, the Amaretto Sour is just a sweet drink. The bourbon provides backbone, depth, and complexity. Don't skip it.
- 高度波本的重要性： Morgenthaler 选择高度波本是有原因的——仅 15 ml 的用量就能提供足够的酒精感。若用普通波本，效果会偏弱。Wild Turkey 101（50.5% ABV）是经典推荐。 Why cask-proof matters: At just 15 ml, only a high-proof bourbon delivers enough punch. Standard 80-proof bourbon will feel weak. Wild Turkey 101 (50.5% ABV) is the classic recommendation.
- 蛋白效果显著。 蛋白赋予这杯酒如天鹅绒般的质感和美丽的泡沫层，强烈推荐使用。 Egg white makes a big difference. It gives the drink a velvety texture and a beautiful foam cap. Highly recommended.
- 别被"杏仁"误导： Amaretto（杏仁利口酒）的主要风味实际上来自杏核（apricot pits），而非真正的杏仁。Disaronno 甚至不含任何坚果成分。 "Almond" is misleading: Amaretto's flavour primarily comes from apricot pits, not actual almonds. Disaronno contains no nuts at all.
常见变体 Common Variations¶
| 变体 Variation | 说明 Description |
|---|---|
| Classic Amaretto Sour（传统版） | 不加波本和蛋白的简易版本：45 ml amaretto, 30 ml lemon juice, 少许糖浆。简单但偏甜。The simple, pre-Morgenthaler version: just amaretto, lemon, and a touch of syrup. Easy but sweet. |
| Godfather Sour / 教父酸酒 | 增大波本比例至 30 ml，与杏仁利口酒 1:1，更偏威士忌风味。Equal parts amaretto and bourbon (30 ml each) for a more whiskey-forward drink. |
| Toasted Almond Sour / 烤杏仁酸酒 | 加入少量咖啡利口酒（如 Kahlúa），增添烘焙咖啡风味。Add a splash of coffee liqueur (e.g. Kahlúa) for roasty, nutty depth. |
| Amaretto Stone Sour / 石头酸酒 | 加入 30 ml 鲜榨橙汁，口感更圆润、更具果香。Add 30 ml fresh orange juice for a rounder, fruitier drink. |